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title
description
An Obsessive’s Quest for Professional Quality Baked Goods from a Home Kitchen
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site name
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2025-12-30 10:26:18
raw text
Bread cetera Home About Contact Me Formulae Videos Bread cetera An Obsessive’s Quest for Professional Quality Baked Goods from a Home Kitchen Feed on Posts Comments Baguettes �� la Bouabsa Nov 1st, 2010 by SteveB When I first started learning how to bake bread a few years ago, my goal then, as it is to this day, was to be able to bake breads with superior flavor, texture and aesthetics. �Most of the bread books I’d read at the time, as well as most of the professional bakers with whom I’d spoken, had emphasized the use of a preferment, whether it be a p��te ferment��e, poolish or levain, to bring out the maximum flavor of the bread. �Somewhere lost in the conversation was the fact that the use of preferments evolved as more of a time-saving and scheduling convenience for commercial bread production (see comment by Judson below) and that their use was not, in fact, a necessity for the production of a full-flavored bread. �The use of direct dough methods, con...
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16 - makanaibio.com, bombance.net, chewswise.com, chocolateandzucchini.com, farine-mc.com, stefanie-herberth.de, kingarthurflour.com, occupetoidetesoignons.com, sfbi.com, sourdough.com, bbga.org, thefreshloaf.com, votrepain.com, wildyeastblog.com, mistylook.org
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5 - aulevain.canalblog.com, bonsfocs.blogspot.com, dumieletdusel.canalblog.com, madridtienemiga.wordpress.com, theinversecook.wordpress.com
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